Top Benefits of Eating Sourdough Bread

We want to share with you the benefits of consuming sourdough and why we use it in our bread:

Aids Digestion

Sourdough contains the bacteria ‘lactobacillus’ which produces lactic acid, which aids digestion. When bacteria interacts with yeast, it works to pre-digest the starches in the grains. Pre-digestion by sourdough means less bloating and less digestive discomfort.

 

Healthy Gut Bacteria

The lactic acid found in sourdough bread improved the growth of healthy gut bacteria which gives your immune system a boost. Did you know that 80% of your immune system is found in your gut?

 

Less need for preservatives

Acetic acid–which inhibits the growth of mould, is produced in the making of sourdough. So, sourdough naturally preserves itself. So there is less need for artificial preservatives and nasties in your bread.

 

Probiotic Potential

Lactic acid bacteria (LAB) produce beneficial compounds: antioxidants, the cancer-preventive peptide lunasin, and anti-allergenic substances, some of which may help in the treatment of auto-immune diseases. Some experts suggest that sourdough bread may have probiotic’ potential by stimulating immune responses in the gut.

 

Absorption of minerals

Phytic Acid which is present in cereals essentially locks in the minerals to that cereal so they cannot be absorbed by the body during digestion. Sourdough goes through a long fermentation process which neutralizes the phytic acid and makes those minerals more available to the body.

 

Nutrient dense

The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium (okay – some of these in fairly tiny amounts)–in addition to uniquely balanced proteins and fatty acids. Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.